Foam-mat drying in the encapsulation of red sorghum extract: Effects of xanthan gum addition on foam properties and drying kinetics

Susanti, Devi Yuni; Sediawan, Wahyudi Budi; Fahrurrozi, Mohammad; Hidayat, Muslikhin

doi:10.1016/j.jssas.2021.02.007

Cited by 14 publications

(14 citation statements)

References 29 publications

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“…Sharada [13] investigated the sponge drying of tomato, guava, and banana using various quantities of egg albumin and soy protein isolate as foaming agents at drying temperatures ranging from 55 to 80 • C. Reis et al [14] investigated the effects of hot air temperatures (40-65 • C), foam thickness (0.2 and 1 cm), and the use of egg white as one of the foaming agents on bioactive retention. Xanthan gum has been added as a stabilizer to maintain the stability of the foam to accelerate the drying of the foam mat in the packaging [15]. However, studies on foam drying from magenta leaves extract in Vietnam have not been researched.…”

Section: Introductionmentioning

confidence: 99%

Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

et al. 2022

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In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract. In the initial stage, concentrations of egg albumin (5 to 15%) as a foaming agent, xanthan gum as foam stabilizer (0.1 to 0.5%), and whipping time (2 to 8 min) were designed. Multiple regression analysis was applied to analyze the relationship between the dependent variables (expansion volume and foam density) and three independent variables as an indicator of foaming capacity and foam stability. The multiple response optimization was applied to optimize the foam density and volume expansion. The optimum foam density (0.25 g/mL) and foam volume expansion (298.12%) were obtained at the optimum egg albumin and xanthan gum concentrations, and whipping time at 12.21%, 0.24%, and 5.8 min, respectively, indicating a stable foam structure. Experimental moisture loss data are fitted for five selected drying models. The mathematical models were compared according to three statistical parameters, such as coefficient of determination (R2), chi-square (χ2), and root mean square error (RMSE). Among the five mathematical models tested with experimental data, the Page model could be applied to describe the foam-mat drying process of magenta leaves extract. The highest value of R2 (99.54%), the lowest value of χ2 (0.0007), and RMSE (0.0253) were observed for a air drying temperature of 60 °C. The effect of temperature on diffusion is described by the Arrhenius equation with an activation energy of 100.21 kJ/mol. Effective moisture diffusion values ranged from 2.27 × 10−10 to 6.71 × 10−10 m2/s as the temperature increased. The effect of drying conditions on anthocyanin changes of magenta leaves powder was compared. The results showed that the highest quality of the sample was observed when the sample was dried at 60 °C.

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Section: Introductionmentioning

confidence: 99%

Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

et al. 2022

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“…The lamella‐thinning that ruptured the bubble and limited the expansion could be inhibited by the XG addition. The phenomenon convinced the role of XG as a polysaccharide to coat the WPC surface and increase its elasticity for trapping air into the bubbles (Susanti et al, 2021).…”

Section: Resultsmentioning

confidence: 91%

“…The phenomenon convinced the role of XG as a polysaccharide to coat the WPC surface and increase its elasticity for trapping air into the bubbles (Susanti et al, 2021).…”

Section: Effect Of Foaming Agents and Stabilizers On Foam Propertiesmentioning

confidence: 84%

“…Fifty milliliters of the ricotta foam was poured into a 50 ml graduated cylinder then the samples were weighted and foam density was calculated using the following equation (Susanti et al, 2021):

Foam Density goodbreak= \frac{weight of foam (][, g)}{volume of foam (][, cm 3)}

…”

Section: Methodsmentioning

confidence: 99%

“…Previous studies reported that the addition of polysaccharides can increase the stability of emulsions from recoalescence through their electrostatic or hydrophobic-hydrophobic interactions. The complexes of protein and polysaccharide also had been reported to encapsulate the bioactive compound (Susanti et al, 2021). Xanthan is an anionic hetero-polysaccharide.…”

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confidence: 99%

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Ricotta cheese is traditionally prepared by heating the whey at a high temperature (90°C) and acidifying the warm liquid with lactic or citric acid to coagulate whey proteins. The fresh cheese has a compact mass, granular texture, with a slightly perceptible flavor, and yellowish-white color. Due to its high moisture and pH of around 6, it is highly susceptible to spoilage (Ricciardi et al., 2021).Foam mat drying is an easy and economical drying process that speeds up the removal of water from the food material. It involves

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Foam-mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam-mat drying can be used to obtain high-quality powders from fruit juices and other heat-sensitive food products which are difficult to dry using traditional drying techniques. In foam-mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost-effectiveness, and improved product quality, foam-mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam-mat drying along with its cost economics and industrial potential.

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Foam-mat drying in the encapsulation of red sorghum extract: Effects of xanthan gum addition on foam properties and drying kinetics

Cited by 14 publications

References 29 publications

Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

Physicochemical and sensory characteristics of foam mat dried ricotta cheese as a function of raw material composition and drying temperature

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

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